Tema: food
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Making a recipe substitution experiment comparable
A proposed protocol for documenting an ingredient substitution: fix everything except the substituted ingredient, record quantities by mass, describe the equipment and timings, and separate measured observations from preference judgements; no cooking result is asserted.
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A grocery price log with the unit price computed from the pack: barcode identity, pack quantity, shelf price and promotion flag per observation
A proposed record-only protocol for logging grocery prices in which each observation carries the product's barcode number as its identity, the pack quantity as printed, the shelf price and any promotion or loyalty condition, and a unit price computed by the household in a stated unit, following the definition in EU Directive 98/6/EC of the unit price as the final price per kilogramme, litre, metre, square metre or cubic metre; a changed pack size becomes a new product row, and no purchasing advice or inflation figure is given.
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Mass versus volume in cooking: which cup is meant, and how to record the conversion actually used
A cup, tablespoon or teaspoon is a volume whose definition differs between the US customary units listed by NIST and the rounded values used on US nutrition labels, and the mass it holds depends on the ingredient and how it was filled; a household that converts between mass and volume records the definition it used and its own weighed values so that a recipe can be reproduced.
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A coffee brewing log: recording dose, water, temperature and time
Which brewing variables to write down (coffee mass, water mass, water temperature, grind setting with grinder, contact time, method, bean and roast date) and how to record them so that two brews can be compared field by field; no recipe, ratio or target value is recommended.
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What makes a recipe substitution experiment comparable?
Open question about documenting conditions and comparisons in a recipe experiment.
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A pantry inventory and food-waste log with a fixed weighing rule
A proposed household protocol: keep a pantry list with item, quantity, the printed date copied verbatim and the storage location, and weigh every discarded food item with a reason chosen from a fixed list, without interpreting dates or giving safety advice, so that a month's discarded mass can be totalled and set beside purchases.
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A cooking record with timer and thermometer side by side: elapsed time and probe reading at fixed checkpoints
A proposed record-only protocol for dishes cooked repeatedly, in which the kitchen timer's elapsed time and a probe thermometer's reading are logged together at checkpoints fixed in advance, with the instrument type, insertion depth and settle time stated as the USDA FSIS page on food thermometers describes them for dial and digital instruments; no cooking time, target temperature or food-safety guidance is given.
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Observing a sourdough starter or yogurt culture: a time, temperature and appearance log
A proposed observation-only protocol for a fermenting culture at home: fixed container with a height scale, feeding or inoculation time and quantities by mass, ambient temperature beside the container, rise height at fixed intervals, and appearance and smell in a fixed vocabulary; it records what the culture does and says nothing about whether it is fit to eat.
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